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Stuffed Mushrooms Baked

Chop the stalks and parings of the mushrooms very fine. For six mushrooms saute about one cupful of the chopped material in two tablespoonfuls of butter with a tablespoonful of chopped olives. Add two tablespoonfuls of flour and cook until frothy; then add one cupful of stock, a little milk, a teaspoonful of chopped parsley, with salt and pepper. Stir and cook until quite thick. Put the cap of each mushroom gill side up on a round of stale bread and fill with the mixture; sprinkle with buttered cracker crumbs and bake in a moderate oven about fifteen minutes.